Gluten-Free Coffee Cake Recipe
A moist and flavorful gluten-free sour cream coffee cake with a cinnamon streusel crumb topping,
Ingredients
- For the Streusel Topping:
- 2/3 cup brown sugar
- 3/4 cup gluten-free all-purpose flour
- 2 tsp cinnamon or pumpkin spice blend
- 6 tbsp cold unsalted butter cut into pieces
- For the Cake:
- 1 1/3 cups gluten-free all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 2 tbsp milk regular or dairy-free
Instructions
- Preheat oven to 350°F (175°C). Grease an 8x8-inch cake pan and line with parchment paper.
- Make the Streusel: Mix brown sugar, flour, and cinnamon in a bowl. Cut in cold butter until crumbly. Refrigerate until ready to use.
- Prepare the Cake Batter: In a bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
- In a separate bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla, and sour cream, mixing well.
- Gradually mix in the dry ingredients, alternating with milk. Do not overmix.
- Assemble the Cake: Pour half the batter into the cake pan. Sprinkle half the streusel topping evenly. Add the remaining batter and top with the rest of the streusel.
- Bake for 32-38 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 15 minutes before serving.
Notes
- Store in an airtight container at room temperature for up to 3 days or refrigerate for 1 week.
- For a berry coffee cake, fold in ½ cup fresh blueberries or raspberries into the batter.
- You can drizzle a powdered sugar glaze over the top for extra sweetness.